Reviewed: Sep. 30, 2007

I thought this was excellent, it was my first time making clam chowder. I did change a few things such as I just used the juices from the canned clams, also I doubled the flour, which in the end made it way too thick, stew like so I just added in more half and half until I got it back to my desired thickness, I also doubled the bacon and stired it into the soup, added 1/2 tsp of thyme and paparika. lots of salt & pepper for my taste buds!! was excellent I am about to take it over to my dads to see if it passes the test!

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Jill

Cooking Level: Intermediate

Living In: Thorold, Ontario, Canada

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Reviewed: Sep. 22, 2007

A bit too much potato. It's OK, but I've had much better. I've made it exactly as directed, but definitely needs more clams.

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Aug. 23, 2007

Have made this several times and found that more flour coating for the potatoes will help with the thickening of the chowder, or mix a little cornstarch afterward until desired consistancy. I also put in 1 tbl. of red wine vinegar and it gave it that final touch. Thanks for the recipe.

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CrdsGrl

Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 1, 2007

Excellent! To me there is never a reason to buy canned clam chowder. This is easy and delicious. It is absolutely fine to use whole milk and a dash of half-and-half. It will be thinner, but that's what my family calls "homemade chowda". This version is the more authentic "restaurant chowda". Both are delicious!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Mar. 17, 2007

This was pretty good. I do prefer my chowder much thicker and this turned out more like soup. Will use more flour next time. I need to keep looking for a good brand of canned clams. Tried two so far and neither was very good. Hubby loved this, but agreed it should be thicker.

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kayster

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2007

Though very easy to make, the flavor was overwhelmingly of potato and bacon. I could barely taste clam. I thought it tasted boring. I ended up throwing in some canned corn niblets and sliced crimini mushrooms and turned it into some other sort of chowder.

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otis

Cooking Level: Expert

Home Town: Iwakuni, Yamaguchi, Japan

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 11, 2007

My husband loved this soup. It was really easy/quick to make, so I love it too ;). The only change I made was to use a little extra bacon and add it directly to the soup instead of uing it for the top. Fast, Easy & Good = 5 stars!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Nov. 7, 2006

Love it with the bacon.I added carrots and celery to it.

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SUDEMERS

Cooking Level: Expert

Home Town: North Pole, Alaska, USA

Living In: Cloquet, Minnesota, USA

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Reviewed: Oct. 12, 2006

Very good, very simple New England Clam Chowder recipe. Has a great flavor. I would definitely make this again!

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Holly Kilcer

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Reviewed: Oct. 8, 2006

excellent

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Wabbit1973

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Reviewed: Sep. 23, 2006

Delicious and comforting, especially on the days when winter swirls about us here. I don't care for the flavor of canned clams as I feel I can taste the tinniness, but we are fortunate enough to be able to buy them freshly frozen, and that to me makes the difference. I live in the hills now, but with a steamy slice of corn bread slathered with honey butter and a ton of clams just winking at me, I'm young again and back on the Cape Cod dunes in the wintertime!

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KATYPI

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2006

This wasn't as thick as we would have liked it to be. And I also agree with some of the other reviews that the potatoes were overwhelming and it almost tasted like potato soup. I think I would try this recipe again but tweek it by not using as many potatoes and increasing the flour content and probably throwing in the clam juice from the canned clams for extra flavor.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: May 22, 2006

Super easy and better than the other recipe that I was using from this site.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Apr. 23, 2006

This soup is outstanding. I was able to cut a lot of fat from the recipe with the following changes, and no loss of flavor: drain most of the bacon fat, there is still enough in the pan to cook the potato and onion. Use 2 cups of clam broth, and equal parts cream and skim milk until you get your desired thickness. I usually use more skim milk than cream. This may make the soup a little thinner, but I like it that way :) and its much healthier, so you can eat more and not feel guilty! Go ahead, have the 2nd bowl!

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LOVESUBLIME

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Reviewed: Mar. 7, 2006

Growing up in New England and now living in the Mid West, my husband and I got a craving for New England clam chowder. I chose this recipe b/c it didn't call for any water. The flavor was good, but it was a bit on the soupy side. The New England clam chowder we are used to is very thick and full of flavor. I will try to make this again, but tweek it a bit. I also think that I will cut down on the amount of potatoes.

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Kathleen

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Reviewed: Feb. 19, 2006

YUMMY!!

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FEMFLOWER

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Reviewed: Jan. 1, 2006

I TRIPLED THIS RECIPE FOR OUR CHRISTMAS EVE FISH FEAST AND IT DISSAPPEARED. EVERYONE LOVED IT EVEN THE KIDS. THE ONLY CHANGE I MADE WAS ADDING MORE FLOUR AND I THINK NEXT TIME I WILL ADD MORE.

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GAMMAD3

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Reviewed: Dec. 19, 2005

The flavor of this recipe was good; however, it reminded me more of a potato soup than of a clam chowder. My husband, who is a great fan of clam chowder, was not impressed by this recipe. He said it tasted like a potato soup to him as well.

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Miranda

Cooking Level: Intermediate

Home Town: Statesboro, Georgia, USA

Living In: Peoria, Arizona, USA

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Reviewed: Dec. 13, 2005

this recipe has great flour. I doubled the bacon and the flower. I tried it once with chicken stock instead of clam juice and it just wasn't the same.

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